Fine dried noodles capable of keeping taste of fresh noodles

Abstract

The invention relates to the technical field of production of fine dried noodles, in particular to fine dried noodles capable of keeping the taste of fresh noodles. The fine dried noodles are preparedfrom raw materials of Australian standard wheat, Australian top-grade hard wheat, an additive and the like, wherein the additive is prepared from cassava starch, mono-and diglycerides of fatty acid,sucrose fatty acid ester, lipoxidase and sodium alginate. The fine dried noodles disclosed by the invention have the beneficial effects that top-grade wheat flour and the additive are adopted, so thatthe quality of the fine dried noodles is greatly improved, the cooked fine dried noodles are elastic, chewy and smooth in mouth feel, pure white and bright, and are comparable with the taste of freshnoodles, and the mouth feel and the quality of the fine dried noodles are further improved; and a novel preparation flow is set, so that mechanized operation in the production of the fine dried noodles is realized, the production efficiency of the fine dried noodles is greatly improved, besides, the consumption of labor is reduced, the quality error of the production of the fine dried noodles isreduced, and the shaping qualification rate is increased.

Description

technical field [0001] The invention relates to the technical field of noodle production, in particular to a noodle that maintains the mouthfeel of fresh noodles. Background technique [0002] Vermicelli is a kind of hand-made pasta that is as thin as a hair, white and smooth, durable to storage and cooking. There are round and thin ones, and some are wide and flat. The varieties are divided into egg noodles, tomato noodles, spinach noodles, carrot noodles, kelp noodles, lysine noodles and so on. At present, vermicelli has formed a pattern of common development of staple food type, flavor type, nutrition type, and health care type. Vermicelli has always been one of the main noodles that people like because of their good taste, convenient eating, low price and easy storage. [0003] In the existing noodle production process, due to the raw materials and the production process, the finished noodle tastes bad after being boiled in water, and at the same time, the quality of t...

AI Technical Summary

Problems solved by technology

[0003] In the existing noodle production process, due to the raw materials and production process, the taste of the finished noodle is not good after being boiled in water, and at the same time, the quality of the noodle is reduced due to the problem of food additives in the noodle production.

[0004] For this reason, provide a kind of dried noodle that keeps the mouthfeel of fresh noodle, to solve the mouthfeel and quality problem of dried noodle production

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